Fun fact: I'm half british. Which among other things means I love the queen, double decker busses and high tea. But let me tell you, there is nothing worse than going to high tea only to be able to drink the tea. I stare longingly at the scones, clotted cream and other petit fours that would surely sabotage my digestive track. I fantasize about the day that, I too, will be able to stuff my face with such delectable goodness....and guess what?! That day has arrived! (sorta!)
After some experimentation in the kitchen, I've come up with a recipe for biscuits/scones that in this celiac's opinion, are pretty darn good. Here's the breakdown:
Ingredients:
1 cup of almond meal flour
2 cups of gluten-free all purpose flour
2 tbs of flax meal
1/2 tsp of xantham gum
2 tbs of gluten free baking powder
1/4 tbs of himalyan salt
Wet ingredients:
3/4 of a cup of almond milk (unsweetened)
1 tbs of lemon juice
1/4 cup of extra virgin olive oil
Mix the wet ingredients with the dry and break the dough into halves.
Strawberry vanilla scones:
To make the strawberry vanilla scones I added 1 tbs of vanilla along with 3 tbs of brown rice syrup and then folded in the strawberries. Then you just roll out the dough out on parchment paper, using some additional flour to avoid stickiness, and cut them into biscuit shapes that are about 1 inch thick. Throw them onto a greased (non dairy) tray with a whack. Make sure they are about 1/4 inch apart and bake at 400F for 15 minutes. Mine were closer to two inches thick, so I cooked them for 25 minutes on 400F.
For the "kale" & cheddar scones
Take the second half of the batter and fold in one cup of vegan cheddar cheese ( I used Daiya). Then take 1 cup of kale, de-stemmed and torn and fold into the batter. Then you just roll out the dough out on parchment paper, using some additional flour to avoid stickiness, and cut them into biscuit shapes that are about 1 inch thick. Throw them onto a greased (non dairy) tray with a whack. Make sure they are about 1/4 inch apart and bake at 400F for 15 minutes.
Take them out of the oven and let them cool. Then you can serve them with almond butter, jam, and other delicious spreads you may have looming in your fridge.